35m$13.75Thai Green Curry
A Thailand-style vegetarian dinner curry with tofu, coconut milk, green chile curry paste, eggplant, green beans, and Thai basil. It is dairy-free, plant-based, and made without seafood condiments.
- Cuisine
- Thai
- Energy
- 374 calories per serving
- Protein
- 14 g per serving
- Carbs
- 17.9 g per serving
- Fat
- 28.1 g per serving
- Sodium
- 555 mg per serving
Shopping options
vegetarian Thai green curry paste
3 Tablespoon
Thai Kitchen Gluten Free Green Curry Paste
39%
vegetarian soy sauce
1 Tablespoon
Kikkoman® Soy Sauce
3%
Japanese eggplant
10 Ounce
Japanese Eggplant
63%
full-fat coconut milk
1.75 Cup
Thai Kitchen Unsweetened Coconut Milk
51%
neutral cooking oil
2 Tablespoon
Kroger® 100% Pure Vegetable Oil
3%
Thai basil leaves
0.5 Cup
Simple Truth Organic® Thai Basil Container
50%
light brown sugar
2 Teaspoon
Kroger® Light Brown Sugar
1%
green beans
6 Ounce
Fresh Bagged Green Beans
38%
low-sodium vegetable broth
0.5 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
13%
extra-firm tofu
14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
lime juice
1 Tablespoon
Kroger® 100% Lime Juice
3%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- extra-firm tofu-14 oz
- full-fat coconut milk-1.75 cups
- low-sodium vegetable broth-0.5 cups
- Thai basil leaves-0.5 cups
- vegetarian Thai green curry paste-3 tbsp
- Japanese eggplant-10 oz
- green beans-6 oz
- neutral cooking oil-2 tbsp
- vegetarian soy sauce-1 tbsp
- lime juice-1 tbsp
- light brown sugar-2 tsp
Pat the tofu dry and cut it into 1-inch cubes; slice the eggplant into 1/2-inch half-moons and cut the green beans into 2-inch pieces.
Keep tofu and vegetables stable on the cutting board while cutting.
Heat the oil in a large skillet over medium-high heat, then sear the tofu for 6 to 8 minutes, turning until lightly golden on several sides. Transfer to a plate.
Use caution with hot oil to avoid splatter burns.
Reduce heat to medium, add the vegetarian Thai green curry paste, and stir-fry for 1 minute until fragrant and glossy.
Add curry paste carefully to the hot skillet to reduce splattering.
Pour in the coconut milk and vegetable broth, then scrape the skillet bottom and bring the curry to a gentle simmer.
Add the eggplant and green beans, then simmer for 8 to 10 minutes until the vegetables are tender but not mushy.
Return the tofu to the skillet, add the vegetarian soy sauce and brown sugar, and simmer for 2 minutes until the tofu is heated through.
Turn off the heat, stir in the Thai basil and lime juice, and taste for balance before serving the curry hot.
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